Vegetable Stock

Yield: 4 cups

Ingredients

• 4 1/2 quarts water
• 3 medium onions, diced
• 5 stalks celery, diced
• 1 pound carrots, scraped and diced
• 1 small bunch parsley
• 1 medium turnip, diced
• 3 cloves garlic, quartered
• 3 bay leaves
• 1 teaspoon dried whole thyme

Instructions

1. Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours.
2. Uncover stockpot and continue cooking 2 hours.
3. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.